OYSTER MIGNONETTE

  • INGREDIENTS

    • 12 fresh oysters, shucked 
    • 2 tablespoons champagne vinegar
    • 2 tablespoons champagne
    • 2 tablespoons fresh basil, finely chopped
    • Salt and black pepper, to taste
    • Finger limes for garnish
  • METHOD

    1. Make the Mignonette Base

    • In a mixing bowl, combine champagne vinegar, champagne, and finely chopped fresh basil.

    2. Season with Salt and Pepper

    • Season the mignonette with salt and black pepper to taste. Start with a pinch of salt and adjust according to your preference.

    3. Let it Meld

    • Allow the finger lime mignonette sauce to sit for at least 15-20 minutes to let the flavors meld together.

    4. Prepare Oysters

    • Arrange the freshly shucked oysters on a serving platter.

    5. Spoon Mignonette

    • Spoon a small amount of the finger lime mignonette over each oyster.

    6. Garnish with Finger Limes

    • Cut the finger limes in half and gently squeeze out the pearls. Garnish each oyster with a few finger lime pearls for a burst of citrus.

    7. Serve

    • Serve the Oyster Mignonette with Finger Limes immediately, allowing the flavors to enhance the briny taste of the oysters.
  • INGREDIENTS

    • 12 fresh oysters, shucked and on the half shell
    • 1 blood orange, zest, and juice
    • 2 tablespoons champagne vinegar
    • 2 tablespoons champagne
    • 2 tablespoons fresh basil, finely chopped
    • Salt and black pepper, to taste
  • METHOD

    1. Prepare the Blood Orange

    • Zest the blood orange and set aside. Cut the blood orange in half and squeeze the juice into a bowl.

    2. Make the Mignonette Base

    • In a mixing bowl, combine the blood orange zest, blood orange juice, champagne vinegar, and champagne.

    3. Add Fresh Basil

    • Stir in the finely chopped fresh basil into the mignonette mixture. Basil adds a delightful herbaceous note.

    4. Season with Salt and Pepper

    • Season the mignonette with salt and black pepper to taste. Start with a pinch of salt and adjust according to your preference.

    5. Let it Meld

    • Allow the blood orange mignonette sauce to sit for at least 15-20 minutes to let the flavors meld together.

    6. Prepare Oysters

    • Arrange the freshly shucked oysters on a serving platter.

    7. Spoon Mignonette

    • Spoon a small amount of the blood orange mignonette over each oyster.

    8. Serve

    • Serve the Oyster Mignonette with Blood Orange immediately, allowing the flavors to enhance the briny taste of the oysters.

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